Serves 6

2 ½ lbs baby bok choy or bok choy, stem ends and leaf tips trimmed
8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
3 heaping tablespoons fresh ginger cut into very thin julienne shreds

Dressing:
6 tablespoons soy sauce
3 ½ tablespoons Chinese black vinegar or Worcestershire sauce
¼ cup sugar, or to taste
2 tablespoons minced garlic

6 salmon steaks, about 6 ounces each

1) Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
2) Mix the ingredients of the Dressing, and pour into a serving bowl.
3) Preheat the oven to 450 F. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan. Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked.
4) Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.

Rich Vallente, the talented executive chef of Legal Seafoods Restaurants, developed this wonderful recipe during the “Spices of Life” project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India.  

2  tablespoons whole cardamom pods (about 50 pods), smashed with the flat edge of a knife

¼ cup virgin olive oil

¼ cup unsalted butter

2 pounds fresh asparagus, tough woody stems snapped off

½ teaspoon salt

1. Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus are cooking.   

2.Rinse the asparagus stalks and arrange in a heatproof plate like a pie or quiche pan or in a steamer basket. If using bamboo, line the basket with a piece of parchment or wax paper.

3.Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both top and bottom removed. Or, set the steamer basket in the wok and steam 5 to 6 (??) minutes, or until just tender. Remove and arrange on a serving plate.

4.Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

Six Servings